Introduction

Adapted from Fancis Lam's (salon.com) Weapons-grade Ratatouille recipe. This is extra lovely when delicious local tomatoes are in season (heirlooms are great when affordable), but for a delicious and healthy dish year-round, substitute two boxes of Pomi crushed tomatoes (Pomi is an Italian brand that uses ripe, Roma tomatoes and no salt). Patience serves you well here. Cooking time is slow, but you'll be rewarded with amazing flavors! Fresh thyme and basil are added to your liking. I use several ounces of basil, and a generous tablespoon of thyme, both chopped.
Adapted from Fancis Lam's (salon.com) Weapons-grade Ratatouille recipe. This is extra lovely when delicious local tomatoes are in season (heirlooms are great when affordable), but for a delicious and healthy dish year-round, substitute two boxes of Pomi crushed tomatoes (Pomi is an Italian brand that uses ripe, Roma tomatoes and no salt). Patience serves you well here. Cooking time is slow, but you'll be rewarded with amazing flavors! Fresh thyme and basil are added to your liking. I use several ounces of basil, and a generous tablespoon of thyme, both chopped.

Directions

1. Start by cooking the garlic, shallot and onion in the of olive oil in a large, non-stick skillet over medium-low to low heat so that they soften and give up their liquid. Stir and try not to let them brown. (Meanwhile, cut the other vegetables; you'll be waiting a while.) Season lightly with salt and pepper.

2. Once they became a pale golden and sticky, add the puréed red pepper and let it get all nice and friendly. Season lightly with salt and pepper. The pepper should have a ton of water, so let it cook down, stirring every few minutes to make sure nothing gets too caramelized and burned, you'll have a rich, rusty jam.

3. Add puréed tomatoes. Bring it to a boil, and turn it way down to let it cook off much of its liquid. Season lightly with salt and pepper. Preheat oven to 450. Stir the tomatoes occasionally, just so they don't burn at the bottom.

4. Toss the zucchini with salt, pepper and a few sprays of olive oil spray. Lay out on a non-stick jelly roll pan and roast in the oven, being careful not to let the pieces burn. You may need to toss pieces once or twice. Take out, let it cool a bit before putting it in a big bowl. Do the same with the eggplant, putting it in the same bowl.

5. When the tomatoes et al are cooked down, add thyme and basil. Carefully combine the tomato with the rest of the vegetables so that you don't mash up your zucchini and eggplant.

Calculated for 8 servings, but may be more or less depending on how it's served.

We often toss with chickpeas and serve over pasta, Israeli couscous or quinoa. Toss in a little feta and serve over wedges of toasted baguette for a wonderful appetizer. Many possibilities!